For the Pasta:
In a mixer fitted with a dough hook attachment, combine flour and salt. Slowly add eggs, mixing until incorporated. Add water a little at a time until dough forms a ball. (It may not need all the water, and you don't want dough that's too wet.) Remove dough from bowl and wrap in plastic wrap. Place in refrigerator for at least 30 minutes before.

For the California Snails:
Wash snails and remove digestive tract, only keeping foot of snail. Sweat garlic, onion, celery, leek, and carrot in grapeseed oil. Add bay leaf, thyme, wine, and stock. Bring to a very low simmer and add snails. Braise snails for at least one hour, until they are tender. Allow to cool in braising liquid until ready to use.

For the Wild Nettle Ravioli:
Use rubber gloves to wash nettles very well; spin-dry using a salad spinner. Remove any large stems. Melt butter in a medium saucepot over medium heat and add shallots; sweat until translucent, about 8 minutes. Add nettles and cook until wilted. Season with salt and pepper to taste. (Make sure nettles are cooked before you taste them; they loose their stinging qualities once cooked.) Lay out nettles on a half sheet pan lined with parchment paper and cool in refrigerator. Put nettles in a food processor and finely chop. Scrape into a mixing bowl and add cheeses; mix well, season with sea salt, pepper, and cayenne pepper to taste. Roll pasta to second smallest setting on pasta machine. Cut into 14 3"x3" squares (two extra ravioli are for tasting and back up if one breaks). You will have more pasta than you need for this recipe. Place a teaspoon of filling in center of each pasta square. Brush edges with water and fold pasta over to make a triangle shape, pressing edges to seal. Take two corners along long edge and bring together to make a tortellini shape. Set aside on a tray dusted with semolina flour.

For the Garlic Emulsion:
Put a tablespoon of butter into a medium sauce pan over medium heat. When butter has melted, add shallots, spring garlic, and teaspoon of salt and sweat until translucent. Deglaze with vermouth and reduce liquid by half. Cover with vegetable stock, bring to a simmer, and cook for 10-15 minutes until spring garlic has released its flavor and liquid has reduced to 2 cups. Strain through a chinoise pressing hard with the back of a ladle to extract as much liquid as possible. Put broth into a clean saucepan and reheat. Add remaining butter and season with salt, pepper, cayenne pepper, and lemon juice to taste. Use a hand blender with aerating attachment to make a light, foamy emulsion.

To Assemble and Serve:
Cook pasta in salted boiling water. In a sauté pan over medium heat add 1 ounce of vegetable stock and 1 tablespoon of butter. Swirl butter in pan until emulsified with stock; add cooked ravioli, gently tossing to coat. Season to taste with salt and pepper. Remove snails from braising liquid, and in another sauté pan, add 1 teaspoon of butter over medium heat. When butter melts, add snails and sauté until warm. Finish snails with parsley, garlic chives, garlic puree and season with salt and pepper to taste. (The sauce should look creamy; if the pan gets too hot, the sauce will break and look oily.) Place ravioli on plate in a row, and spoon snails over top. Blend garlic emulsion once more and spoon over top of ravioli. Garnish with shallots and parsley.